When I worked a full-time office job, I had very little time when I got home in the early evening to cook complex dinners. I didn’t want to compromise on the health or nutrition of my family so over the years, I created a few staple dishes that have become a regular feature in my household. This one is one of them. If you prep the rice beforehand and have it in the fridge, all you’ll need to do is warm it up once the masala is ready and you have a healthy, delicious dinner for the fam!
What you’ll need:
- One large cauliflower (or a normal/small one and add another veggie for bulk)
- One onion
- 2-3 cloves garlic
- Half cup fresh coriander
- One can coconut milk (full cream)
- 3 heaped tablespoons tomato paste
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp garam masala
Cut your cauliflower into florets and wash well. Put them to one side and dice your onion then add to the pan with some minced (or chopped) garlic. Fry in some oil (I used olive oil) and add the spices. Turn down the heat and allow the onions to cook well with the spices. Then add the cauliflower and mix well with the rest of the ingredients. Then add the can of coconut milk and mix everything together. Add the tomato paste and mix well again. Cover the pan and lower the heat. Leave it to simmer for 20 minutes, mixing every now and then. After 20 minutes try the cauliflower. At this point it should still have a crunch. If you want it to be softer, leave it to simmer for 10 more minutes.